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Chocolate Semifreddo

Jul 14, 2012 | From the kitchen of Rose

The Ultimate Chocolate Quick Fix

It takes under 5 minutes to make, and 30 minutes to chill in the freezer. The short visit to the freezer gives it an addictively firm texture.

Chocolate is not my top favorite flavor unless it is wonderful. My first love is vanilla and then caramel, followed closely by lemon. So when I tell you that this is one of the most delicious things I've ever tasted--trust me!

No one would believe that this rich chocolate semi-frozen cream is made with cocoa not chocolate. I chose cocoa because it has much less cocoa butter which becomes very hard when chilled. The egg yolk adds shine, silkiness of texture, and enhancement of flavor.

Makes almost 1 cup (2 servings) It can be multiplied to make many servings

INGREDIENTS

MEASURE

WEIGHT

volume

ounces

grams

sugar

1/4 cup

1.7 ounces

50 grams

unsweetened cocoa powder (alkalized)

1/4 cup

1 ounce ounces

30 grams

salt

a tiny pinch

.

.

milk

1/4 cup (2 fluid ounces)

2 ounces

60 grams

heavy cream

1/2 cup (4 fluid ounces)

4 ounces

116 grams

1 large egg yolk, preferably Safest Choice Pasteurized

1 tablespoon

0.6 ounce

18 grams

pure vanilla extract

1/2 teaspoon

.

.

Set a strainer over a medium bowl, near the cooktop.

In a small saucepan whisk together the sugar, cocoa, and salt. Whisk in the milk until smooth. Then whisk in the cream.

Over low heat, stirring constantly, bring the mixture to a boil. Simmer for 1 minute until thickened.

Remove the pan from the heat and whisk in the egg yolk and vanilla. Scrape the mixture into the strainer and press it through. Then divide it between two pot de crème containers or 6 ounce custard cups. Cover tightly and freeze 30 minutes. If not ready to serve, refrigerate until 30 minutes before serving time. 30 to 45 minutes in the freezer results in the best texture. (When a dessert is called "semifreddo" it means semi-frozen.)

Hi Laura,
Semifreddo means "semi-frozen". The texture should be in a semi frozen state like a soft ice cream. We suggest you try it again and keep checking every few minutes after the initial 30 minute freezing until it is firmer.
Rose & Woody

I made this twice this weekend and while delicious, it didn't thicken very much. In reading the recipe again, I may have misinterpreted the final state. Is it supposed to be frozen until it solid (or close to solid)? Or is it supposed to be chilled in the freezer until very cold, but not frozen? I chilled until cold, but it was soupy - thought I did something wrong. I ended up using it as a base for chocolate mousse (brought it to room temperature, added melted chocolate and whipped cream - turned out great!). Would still like to understand how it is supposed to be made. Thanks for your help

Hi Wale.
This dessert as described in the recipe has a firm texture from freezing and designed to be served by itself.
Combining the semifredo with cake maybe like a sandwich cookie, we can only suggest through experimentation.
Rose & Woody

Hi Jeanne,
Our preference for a flourless chocolate cake is The Cake Bible's Chocolate Oblivion, which is less sweet than Lora Brody's and the several beta noire recipes posted on websites. Rose's recipe whips the whole eggs and derives its sweetness and flavor from the chocolate chosen for making it.
Over the years, it has been my most requested cake.
Rose & Woody

Sort of related (well, ok not really) - I would love to have you analzye/explain a bete noire recipe. Lora Brody's recipe was published in the NYT back in '83; and it would be great to have your explanation on technique!